It has been some time since I made this. As usual, wasn’t disappointed. A little variation from the last time, but here’s how I made it this time.
Ingredients:
1 cup Quinoa
1 cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1 cup green peas
1/2 onion sliced
1tomato chopped
2-3 bay leaves
1/2tsp cloves
1 tsp cumin seeds
1-2 star anise
4-5 cardamon pods
1 tsp black pepper
1-2 tsp garam masala
1-2 tsp ghee
1-2 tbsp oil
1-2 bay leaves
handful of cashews and raisins
Cilantro and mint chopped to garnish
small piece of ginger
2-3 garlic cloves
dash of turmeric
dash of red chili powder
salt to taste
Bring two cups of water to boil. Rinse and add quinoa. Reduce flame to medium. Cover and cook for 12-15 min or until the water evaporates. Set aside.
Meanwhile place a large pan on the stove. Add 1-2 tbsp oil and let heat. Add turmeric, bay leaves, cloves, cardamon, anise, cumin, and black pepper seeds. Fry lightly. Add minced garlic and ginger and continue frying.
Thinly slice onions and add to the pan. Continue frying. Add chopped potato, carrots, beans, peas, and cauliflower. Mix well and continue frying. Season with salt, garam masala, red chilli powder as desired. Add a little water, cover and cook for 10-15 minutes or until vegetables soften and are cooked. Add cooked quinoa and mix well.
Heat a little ghee in a pan and lightly fry cashews and raisins.
Season biryani with cilantro, mint leaves, fried cashews and raisins. Serve warm with some raita.
Fly 'n Cook 